Interactions between carrageenans and milk proteins: A microstructural and rheological study

被引:43
作者
Arltoft, D.
Ipsen, R.
Madsen, F.
de Vries, J.
机构
[1] Univ Copenhagen, Dept Food Sci, Fac Life Sci, DK-1958 Frederiksberg, Denmark
[2] Danisco AS, DK-8220 Brabrand, Denmark
关键词
D O I
10.1021/bm061099q
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Gels were produced using kappa-, iota-, or hybrid-carrageenan at a low (0.2-0.25%) and a high (0.7-1.0%) dosage in skim milk. The microstructure of carrageenan and protein was observed by confocal laser scanning microscopy using direct immunostaining. Additionally, rheology was used to characterize the gels. The low kappa- and iota-carrageenan dosages resulted in gels with a fine stranded carrageenan-protein microstructure and emulsion-like inclusions, while the high dosages resulted in strongly flocculated microstructures. Hybrid-carrageenan exhibited flocculation at both dosages. When using iota- and hybrid-carrageenan at a high dosage and kappa-carrageenan at both dosages, the gel characteristics were dominated by carrageenan-carrageenan interactions. On the other hand, the gel with a low dosage of iota-carrageenan in milk was barely fusible, indicating the presence of a true coupled network. We suggest that kappa-, iota-, and hybrid-carrageenan all interact with casein micelles but that the impact of this interaction on the total gel properties varied.
引用
收藏
页码:729 / 736
页数:8
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